Whole Grains: Wild California Rice
Wild California Rice. Have you tried it? It’s obviously not local to Pennsylvania, but it is a sustainable, healthful, and tasty addition to your year-round pantry. It’s perfect for stretching meats or mushrooms, stuffing poultry, making cabbage rolls, stuffing squash, tomatoes, or peppers, and adding to substantance tol cold salads and soups.
Wild rice is actually not a true rice, but is instead an aquatic grain. It is an extremely important food in Native American traditions, where the ritual of harvest, drying and hulling is an important cultural touchstone to old ways. Nutritionally it is a powerhouse, near quinoa in protein content. It is not certified organic, but no pesticides or herbicides are necessary, and the water used is carefully managed to conserve and reuse before allowing it to drain back to the source.
This California wild rice is a more production-oriented product than the wild indigenous product. It is farmed from similar grains as the truly wild rice, but is instead intensively managed making it more productive and reasonably priced. The flavor is hard to describe, being somewhat floral, nutty, and smoky at once. The texture when properly cooked is toothy and substantial; and a 1/4 – 1/2 cup portion is really filling. It really is a different ingredient entirely from regular rice – a direct substitution would certainly work, but might not be exactly what you had in mind.
Wild rice takes longer than more common white rices; about 45 – 55 minutes. Cooked rice also freezes well, so packets of precooked rice or other whole cooked grains like farro, spelts, or rye berry is a handy ingredient to have at the ready in your freezer. I really had no recipe in mind, just wanted to spend some time getting to know the rice, so I cooked the entire pound bag, even though I was cooking just for myself. I mean, if I am going to boil a grain for almost an hour, I want to make that hour count, right?
From my pound of dry rice, I got about 14 loosely measured cups of cooked rice, of which I scooped approximate two cup portions into zip lock freezer bags, squeezed the air out as completely as possible, flattening and sealing the packages. I lay them flat on a plate and freeze, then the packages once frozen will stack neatly upright and fill as little freezer space as possible.
So, now I have seven 2 cup portions of frozen rice, ready to quickly steam as a side or toss into soups and recipes. Your milaege may vary. What are we gonna make? When cooking Rancho Gordo products, I always return to their Rancho Gordo Recipes for inspiration. Steve Sando rubs elbows with some diverse and interesting food people, and the recipes and ideas always give me if not specifics, direction.
The linked recipe for stuffing caught my attention. Of course I did not make it exactly, since my rice was already cooked, and I didn’t really have all the ingredients, but I was close. And just because it is called stuffing, doesn’t mean it wasn’t good in a bowl, by itself, as a main dish. I did stuff a roasted squash for lunch, brushed first with Swad coriander chutney, garnished with a plop of thick whole milk yogurt, it was a bright spot in a dark, dreary, rainy day.
The recipe makes about six cups, and I only used one, so once again, I have cooked for both now and later, and when summer squash and chickens arrive, I am so ready with a frozen quart ready and waiting. By the way, freezing grains has very little effect on their quality, particularly if you cook them a tiny bit al dente. Mushy overcooked grains will not magically improve in the freezer.
Okay, here we go, to the printable recipe:
Wild Rice Stuffing
- 4 cups cooked wild California Rice
- 1/2 - 2 tsp Mexican Oregano
- 1 pound lean ground beef, pork, elk, venison, or bison
- 1 can green chilis
- 1/2 large red onion, chopped
- 1 cup chopped and lightly toasted pecans
- 2 Tbs fresh orange zest
- Sauté meat in heavy large skillet over medium heat until cooked through, breaking up with a wooden spoon, about 10 minutes. If your skillet has excess grease or liquid, drain the beef, and remove excess from pan.
- Add chiles and onions to the meat. Continue to sauté over medium heat until onions are soft, about 10-15 minutes, adding a bit of liquid if necessary to keep beef from becoming dry.
- Add the cooked wild rice (frozen is okay), sauté gently until heated through, again taking care to keep it moist, not wet. Stir in the pecans and orange zest. Season to taste with salt and pepper.
- Can be prepared a day ahead. Cover and refrigerate once cool. If you'd like to serve as a side dish, re-warm covered in 350°F. oven for 20 minutes.) Transfer to bowl and serve.
- If using as poultry stuffing, cool completely and fill bird.